Game Day Recipe: Hot Corn Dip with Bacon
With the Big Game in February, watching football becomes almost as much about the food as it does the game (especially if your team didn’t make it to the playoffs).
Of course, we can always put out the standard chips, dip, pigs in a blanket or even a good Buffalo chicken dip recipe, but I always like to try new recipes. I have heard people raving about the Trisha Yearwood Corn Dip – a dip that I had always felt was a little bland. But I did a little tweaking of the recipe, and now it is one of my favorites!
- 1 11-oz can Mexican corn, drained
- 1 4-oz can chopped green chilies
- 2 cups shredded cheddar-jack cheese (or 1 cup of cheddar and 1 cup of Monterey Jack cheese)
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise
- 1 tsp seasoned salt (I use Lawry’s)
- ⅓ cup Bacon Bits, plus 1-2 tbsp more for garnish
- 1 small tomato, seeded and chopped
- 2 scallions, chopped
- Preheat oven to 350˚F
- Spray a 9×9 inch pan with non-stick spray.
- In a medium bowl, mix together the corn, chilies, cheeses and mayonnaise until combined.
- Stir in the seasoned salt and ⅓ cup bacon bits and stir to combine.
- Spread the mixture into the prepared dish and bake, uncovered for about 25 minutes or until completely heated through and bubbling around the edges.
- Remove from oven and sprinkle the top with tomatoes, onions and remaining bacon bits.
- Serve warm with tortilla chips.